Cannelloni of cucumber and cream cheese with muscovado jelly and yoghurt ice cream

Ingredients

For the cream cheese cannelloni
1 gelatine leaf
3 free-range egg yolks
60g/2¼oz caster sugar
200g/7oz double cream
200g/7oz cream cheese
For the yoghurt ice cream
225g/8oz yoghurt
25g/1oz milk
20g/1oz sugar
For the oat caramel
100g/4oz fondant (available from the baking section of some supermarkets and specialist baking stores)
55g/2oz glucose (available from the baking section of some supermarkets and specialist baking stores)
55g/2oz Isomalt sweetener (available in some specialist baking stores)
40g/1½oz oat biscuit powder (oat biscuits crushed to a powder in a food processor)
For the muscovado jelly
100g/4oz muscovado sugar
115g/4oz water
0.8g agar-agar
For the cucumber slices
1 large cucumber, peeled
1 tsp icing sugar
To serve
1 tbsp natural yoghurt
small handful fresh borage cress
powdered oat biscuit, for sprinkling

Method

1. Preheat the oven to 150C/300F/Gas 2.
2. For the cream cheese cannelloni, first soak the gelatine in cold water until soft. Whisk the egg yolks and sugar together in a bowl until pale and fluffy. Bring the cream to the boil and pour over the eggs mix and whisk hard. Drain the soaked gelatine, squeeze out the excess water, add to the cream mix, whisk well and then chill.
3. Once the mixture is cold, stir in the cream cheese and whisk with an electric hand-whisk until ribbons form on the surface of the mixture when the whisk is lifted out of the mix and dragged across the surface.
4. Make tubes from clear plastic and close one end with cling film. Pipe the mixture into the tube and freeze.
5. For the yoghurt ice cream, mix the yoghurt, milk and sugar together and freeze in a Frix Air jug and then churn in an ice cream machine according to manufacturer's instructions until smooth. Scoop into quenelles (rugby ball-like shapes) using two tablespoons and freeze until needed.
6. For the oat caramel, boil the fondant, glucose and Isomalt to 160C/325F in a small saucepan, taking care as the mixture will be extremely hot. Quickly stir in the oat cookie powder and pour on to a heatproof mat. Leave to cool.
7. Break off a piece of caramel and place between two thin heatproof mats. Warm in the pre-heated oven for five minutes or until soft. Roll the caramel out thin between the mats, remove the top mat, and carefully, with your fingers, pull the caramel into long thin strands. Store in an air-tight box until needed.
8. For the muscovado jelly, warm the water and the sugar in a small pan until fully dissolved, add the agar-agar and bring to the boil. Pour into a small bowl and leave to set in the fridge. Pour the set jelly into a blender and process until smooth.
9. For the cucumber slices, peel long strips with a potato peeler and lay the slices slightly overlapping on a sheet of cling film to create a long sheet of cucumber strips. Sprinkle the icing sugar over the cucumber and store in the fridge.
10. To serve, cut the frozen cream cheese roll into the desired length and place on the slices of cucumber. Roll the cucumber around the cream cheese and trim off any excess cucumber.
11. Dot the muscovado jelly and the natural yoghurt onto a serving plate and sprinkle with lines of oat biscuit powder. Place the cucumber wrapped cannelloni on top and place the ice cream balls next to it. Finish with the pulled caramel and borage cress and serve immediately.